Minestrone soup
A hearty vegetable and bean soup with pasta, simmered in tomato stock.
Allergens: contains celery, cereals containing gluten. Brands differ, so always check the labels on what you buy.
Per serving (approx.): 46g carbs · 10g sugars · 9g fibre. Estimates for carb counting, not medical advice. If you have diabetes, follow your GP or dietitian's advice.
Not every ingredient has a checked price at Asda, Aldi, Morrisons, Co-op, Iceland, so they aren't compared here yet (more are checked every day). Lidl doesn't publish prices online, so it can't be compared.
Ingredients and prices
Swipe the table to see every supermarket.
| Ingredient | Tesco | Sainsbury's |
|---|---|---|
| Onionpack 1kg · use 200g | £0.95£0.10 per 100g | £0.95£0.10 per 100g |
| Carrotsuse 200g | £0.55500g · £0.11 per 100g | £1.00400g · £0.25 per 100g |
| Celery sticksuse 150g | £0.90250g · £0.36 per 100g | £0.90250g · £0.36 per 100g |
| Courgettesuse 150g | £1.39200g | £1.45500g · £0.29 per 100g |
| Cannellini beanspack 400g · use 400g | £0.45£0.11 per 100g | £0.45£0.11 per 100g |
| Chopped tomatoesuse 400g | 2 × £0.45227g | £0.45400g |
| Dried pastapack 500g · use 100g | £0.75£0.15 per 100g | £0.75£0.15 per 100g |
| Basket total (full packs) | £5.89 | £5.95 |
| Cost of what this recipe uses | £3.39 | £2.71 |
| Per serving | £0.85 | £0.68 |
From your cupboard
Not in the prices above. Check you have these before you start.
Prices checked on 4 October 2026 from each supermarket's own listing or a price-comparison site. Each shop's unit price (or pack size) is shown under its price, and "cost of what this recipe uses" compares like with like (tap a price to see its source). Cheapest in each row is ticked. Prices, offers and pack sizes change; loyalty-card prices are not included unless stated.
Method
The method is written for 4. For a different number, use the amounts in the table above.
- Weigh 200 g onion, 200 g carrots, 150 g celery sticks and 150 g courgettes. Peel the onion and dice it finely; peel the carrots and cut them into ½ cm dice; trim the celery and slice it diagonally into ½ cm pieces; trim the courgettes and dice them into ½ cm cubes.
- Place a large saucepan on the hob over medium heat and add 1 tbsp vegetable oil. When the oil shimmers, add the diced onion, carrots and celery. Cook, stirring occasionally, for 5‑6 minutes until the vegetables are softened and the onion is translucent but not browned.
- Add the diced courgettes to the pan and continue to cook for 3‑4 minutes, stirring, until they start to soften and take on a faint gloss. Then stir in the 400 g tin of chopped tomatoes (with their juice) and the drained and rinsed 400 g tin of cannellini beans.
- Pour in 800 ml of water or low‑salt vegetable stock, bring the mixture to a rolling boil over high heat, then reduce to a gentle simmer. Add the 100 g dried pasta and cook according to the package directions, usually 8‑10 minutes, stirring occasionally to prevent sticking.
- When the pasta is al dente (tender but still firm to the bite), stir in ½ tsp dried mixed herbs, such as oregano or basil, and season with ½ tsp salt and ¼ tsp freshly ground black pepper. Taste the soup and adjust the seasoning if needed, adding a little more salt or pepper.
- Let the minestrone simmer for a further 2‑3 minutes to allow the flavours to meld, then remove the pan from the heat. Ladle the hot soup into four warm bowls, drizzle with a tiny swirl of extra‑virgin olive oil if desired, and serve immediately with crusty bread.
- Cool any leftovers within 1‑2 hours, then refrigerate in a sealed container for up to 48 hours or freeze for longer storage. Reheat only once, until steaming hot throughout, and never refreeze after thawing.
Tips
- Swap fresh courgettes for frozen diced courgettes or use a mix of frozen peas and sweetcorn to cut cost and prep time.
- Batch‑cook the soup, portion into 400 ml freezer‑safe containers, label with date, and freeze; defrost in the fridge overnight and reheat until steaming hot.
- Reheat leftovers only once in a saucepan over medium heat, stirring, until the soup is steaming hot throughout.
Nothing wasted: your leftover ingredients
Supermarkets sell set pack sizes, so you'll have some ingredients left. Here's how to keep them, and other recipes here that use them up.
- Onion · about 800g left
Chop the rest and freeze it flat in a bag: it cooks straight from frozen in soups, curries and sauces. Whole onions keep for weeks somewhere cool, dark and dry. Use it in: Chilli con carne, Egg fried rice, Creamy Tomato & Hidden Veg Pasta Bake. - Carrots · about 300g left
Keep in the fridge salad drawer for up to 2-3 weeks, or slice and freeze. Great grated into bolognese, chilli or soup. Use it in: Lentil and vegetable soup, Creamy Tomato & Hidden Veg Pasta Bake, One-pan chicken, potatoes and veg. - Celery sticks · about 350g left
Keep in the fridge and use within a few days, or slice and freeze for stir-fries, curries and soups. Use it in: Lentil and vegetable soup, Beef and Ale Pie, Kedgeree. - Courgettes · about 50g left
Keep in the fridge and use within a few days, or slice and freeze for stir-fries, curries and soups. Use it in: Vegetable lasagne, Courgette fritters, Salmon traybake with vegetables. - Dried pasta · about 400g left
Dry stores keep for months sealed in the cupboard, so nothing goes to waste. Use it in: Creamy Tomato & Hidden Veg Pasta Bake, One-Pot Creamy Tomato & Lentil Pasta, Tuna and Sweetcorn Pasta Bake.
Storing leftovers
Cool leftovers and put them in the fridge or freezer within 1–2 hours. Eat fridge leftovers within 2 days, or freeze them. Defrost in the fridge and reheat only once, until steaming hot all the way through (Food Standards Agency guidance).